Zucchini wrapped bocconcini skewers

Of course the day I release this bright, summery recipe the skies are grey and it’s a rainy day. Oh well – this recipe should put you back in a happy mood if nothing else.

I created this recipe years ago when I had a catering company to spice up the old caprese skewer. The thing about the caprese skewer, it was kinda boring; but also approachable to the masses and a great, easy, delicious vegetarian option. Like I said though – kinda boring. So I wanted to create something a little different that would still be approachable, tasty and simple to put together.

See when you’re catering, you need to find balance in items that are fully prepped beforehand, some that need a little finishing on-site and some that are basically fully put together on-site; something by the way, I wasn’t great at. I seemed to always put together the most challenging menus, but lucky for me my team was fantastic and always made it happen!

Anyways, this little bite is what came out of my desire for change.

YIELD – approx. 22-26 pieces

INGREDIENTS

1 average size zucchini, yellow or green work great (does about 22-26 skewers)

2, 200g containers of cocktail or mini bocconcini

10-12 mint leaves, finely chopped

1 lemon

1/4 cup of extra virgin olive oil

salt and pepper to taste

a package of bamboo skewers (see below)

DIRECTIONS

Rinse the zucchini and cut the stem off, then grab a vegetable peeler and run the vegetable peeler from the top to bottom (lengthwise) giving you thin slices of zucchini. You can also use a mandolin if you have a good one, but I find a vegetable peeler works great.

Once you all the slices gently lay out on a plate. drizzle the olive oil (leave 1 tbsp aside) overtop. Then cut the lemon in half and squeeze both halves onto the zucchini. Lastly, sprinkle with mint (leaving a pinch aside), salt and pepper. Then gently flip the zucchini (I use my hands) to ensure they are well coated.

Take the bocconcini pieces, pour into a strainer and let the liquid run off. Then put the bocconcini into a small bowl and add the remaining olive oil. Season with salt and pepper and toss until coated.

One at a time, wrap a zucchini slice around a piece of bocconcini and skewer together just short of the end of the zucchini slice.

Arrange on a plate and drizzle with a little of the liquid the zucchini were in, sprinkle with the remaining mint and season with more salt and pepper if you like.

Voila – serve to your guests. Or if you’re making ahead, store in an airtight container for up to 24 hours.

This recipe is the perfect summer bite, seriously if sunshine had a flavour this would be it! And the best part it takes 10-15 minutes to make – depending on how fast you roll!